Complete Cooking Terms Glossary

Master the language of cooking with our comprehensive glossary of culinary terms. From basic techniques to advanced methods, understand what recipes are really asking you to do.

A

Al Dente

Italian term meaning "to the tooth." Describes pasta or vegetables cooked until tender but still firm when bitten. The ideal texture for most pasta dishes.

Baste

To moisten food during cooking by spooning, brushing, or drizzling with pan juices, melted fat, or other liquid. Keeps meat moist and adds flavor.

Blanch

To briefly immerse food (usually vegetables) in boiling water, then plunge into ice water to stop cooking. Preserves color, texture, and nutrients. Often done before freezing vegetables.

Braise

To cook food slowly in a small amount of liquid in a covered pot. Usually involves browning meat first, then cooking in liquid at low temperature. Perfect for tough cuts of meat.

Broil

To cook food with direct heat from above (usually in an oven's broiler). Similar to grilling but with heat source on top. Great for melting cheese or crisping toppings.

B

Bain-Marie (Water Bath)

A cooking method where a container of food is placed in a larger pan filled with hot water. Used for gentle, even cooking of delicate items like custards and cheesecakes.

Beat

To mix vigorously with a whisk, spoon, or electric mixer to incorporate air and make mixture smooth. Different from stirring, which is gentler.

Bind

To add an ingredient (like egg or flour) that holds other ingredients together. Common in meatballs, veggie burgers, and sauces.

Bloom

To soften gelatin in cold liquid before dissolving. Also refers to developing flavor in spices by heating in oil before adding other ingredients.

Boil

To heat liquid until bubbles rapidly break the surface (212°F/100°C at sea level). A vigorous cooking method for pasta, potatoes, and vegetables.

Broth

A flavorful liquid made by simmering meat, fish, or vegetables in water. Lighter than stock, which includes bones. Base for soups and cooking liquid for grains.

Brown

To cook food quickly at high heat until surface turns brown. Creates rich flavor through caramelization and Maillard reaction. Essential step before braising meat.

C

Caramelize

To cook sugar or foods containing sugar (like onions) until they turn golden brown and develop sweet, complex flavors. Requires patience and medium-low heat.

Chiffonade

To cut leafy vegetables or herbs into thin ribbons. Stack leaves, roll tightly, and slice crosswise. Beautiful garnish technique for basil and lettuce.

Clarify

To remove impurities from liquids (like stocks) or to separate milk solids from butter, creating pure butterfat. Clarified butter has higher smoke point than regular butter.

Cream

To beat ingredients (usually butter and sugar) together until light, fluffy, and pale. Incorporates air, which helps baked goods rise. Essential technique in baking.

Crimp

To seal pie edges by pinching or pressing dough together decoratively. Creates attractive border and prevents filling from leaking during baking.

Cure

To preserve food using salt, sugar, or smoke. Changes texture and flavor while extending shelf life. Used for bacon, ham, pickles, and salmon.

Cut In

To incorporate solid fat (butter, shortening) into dry ingredients using pastry blender or fingers until mixture resembles coarse crumbs. Creates flaky texture in pastry.

D

Deglaze

To add liquid (wine, stock, water) to a hot pan to loosen browned bits stuck to bottom after sautéing. These bits (fond) add deep flavor to sauces.

Dice

To cut food into small, uniform cubes. Size varies: small (1/4 inch), medium (1/2 inch), large (3/4 inch). Uniform size ensures even cooking.

Dock

To pierce pastry or dough with fork tines before baking. Prevents puffing by allowing steam to escape. Common for pie crusts and puff pastry.

Dredge

To coat food lightly with flour, breadcrumbs, or cornmeal before cooking. Creates crispy exterior and helps brown evenly. Often done before frying.

Drizzle

To pour thin stream of liquid (oil, sauce, chocolate) over food in decorative pattern. Used for garnishing and adding final flavor touches.

Dust

To sprinkle food lightly with powdered ingredient (flour, sugar, cocoa). Done with sifter or fine-mesh strainer for even, light coating.

E

Emulsify

To combine two liquids that normally don't mix (like oil and vinegar) into smooth, stable mixture. Whisking vigorously or adding emulsifier (egg yolk, mustard) helps. Essential for vinaigrettes and mayonnaise.

En Papillote

French technique of cooking food sealed in parchment paper or foil packet. Steam cooks food gently while preserving moisture and flavor. Dramatic presentation when opened at table.

F

Fillet

To remove bones from meat or fish, creating boneless pieces. Also refers to the boneless piece itself (fish fillet, chicken fillet).

Flambé

To ignite alcohol in pan to create dramatic flames while adding flavor. Alcohol burns off, leaving concentrated taste. Requires caution and technique.

Fold

Gentle mixing technique using rubber spatula to combine light, airy ingredients (whipped egg whites, cream) with heavier mixtures without deflating. Use up-and-over motion, rotating bowl.

Fricassee

French cooking method where meat (usually chicken) is sautéed without browning, then simmered in white sauce. Results in pale, delicate dish.

Fry

To cook food in hot fat or oil. Deep-frying submerges food completely; shallow-frying uses less oil. Pan-frying uses minimal oil. Creates crispy exterior.

G

Ganache

Smooth, rich mixture of chocolate and cream. Used for frosting cakes, filling truffles, or glazing desserts. Ratio of chocolate to cream determines thickness.

Garnish

Decorative, edible addition to finished dish. Adds color, texture, and flavor. Examples: fresh herbs, citrus zest, toasted nuts, microgreens.

Glaze

Thin, glossy coating applied to food for shine and flavor. Can be sweet (jam, honey) or savory (reduced stock). Applied by brushing or dipping.

Grate

To shred food into small pieces using grater or food processor. Size depends on grater holes used. Common for cheese, vegetables, citrus zest.

Grill

To cook food over direct heat source (charcoal, gas, electric). Creates characteristic grill marks and smoky flavor. High heat sears exterior while cooking interior.

J

Julienne

To cut vegetables into thin, uniform matchstick-shaped pieces (about 1/8 inch thick, 2 inches long). Ensures even cooking and attractive presentation.

Jus

French term for natural cooking juices released from meat during roasting. Often degreased and served as light sauce. "Au jus" means served with natural juices.

K

Knead

To work dough with hands by pressing, folding, and stretching. Develops gluten structure in bread, creating elasticity and strength. Kneading time varies by recipe.

Knock Back

To punch risen dough to release air bubbles and redistribute yeast. Done after first rise, before shaping. Creates finer, more even texture in finished bread.

M

Macerate

To soften food (usually fruit) by soaking in liquid (sugar, alcohol, juice). Draws out natural juices and infuses flavor. Common for berries in desserts.

Marinate

To soak food in seasoned liquid (marinade) before cooking. Adds flavor and can tenderize meat. Acidic ingredients (vinegar, citrus) help break down tough fibers.

Mince

To chop food into very small, fine pieces. Smaller than diced. Essential for garlic, ginger, and herbs where you want flavor distributed throughout dish.

Mise en Place

French term meaning "everything in place." Professional cooking practice of measuring, chopping, and organizing all ingredients before starting to cook. Makes cooking efficient and stress-free.

P

Parboil

To partially cook food in boiling water before finishing with another cooking method. Shortens final cooking time. Common for potatoes before roasting.

Pare

To remove thin outer layer of fruits or vegetables using paring knife or peeler. Similar to peel but emphasizes thin removal.

Poach

To cook food gently in barely simmering liquid (160-180°F). Liquid shouldn't boil. Gentle method perfect for eggs, fish, chicken, and fruit. Produces moist, tender results.

Proof

To allow yeast dough to rise. Yeast ferments, producing gas that makes dough expand. Usually done in warm, draft-free location. Most recipes require two proofs.

Purée

To blend or process food until completely smooth. Creates thick, uniform mixture. Done with blender, food processor, or food mill. Common for soups and sauces.

R

Reduce

To boil liquid rapidly, uncovered, to evaporate water and concentrate flavors. Thickens sauces naturally without adding thickeners. Essential technique for sauce-making.

Rest

To let cooked meat sit before cutting. Allows juices to redistribute throughout meat, resulting in moister, more flavorful results. Resting time varies by size.

Roast

To cook food in oven using dry heat. Food is uncovered, allowing surface to brown while interior cooks. Develops complex flavors through browning. Good for large cuts of meat and vegetables.

Roux

Equal parts fat (usually butter) and flour cooked together. Base for many sauces and soups. Color depends on cooking time: white (2 min), blonde (5 min), brown (20+ min).

S

Sauté

To cook food quickly in small amount of fat over high heat while stirring frequently. French word means "to jump," referring to tossing motion. Produces browned, flavorful food.

Sear

To brown surface of food quickly over very high heat. Creates flavorful crust through Maillard reaction. Common first step before roasting meat or making stew.

Season

To add salt, pepper, herbs, or spices to enhance food's flavor. Also refers to treating cast iron cookware to create non-stick surface.

Simmer

To cook liquid just below boiling point (180-205°F). Small bubbles occasionally break surface. Gentler than boiling, prevents food from breaking apart. Perfect for soups and stews.

Steam

To cook food with vapor from boiling water. Food doesn't touch water. Preserves nutrients, color, and texture better than boiling. Common for vegetables and fish.

Steep

To soak dry ingredients (tea, herbs, spices) in hot liquid to extract flavor. Also refers to soaking food in cold liquid (like raisins in rum).

Stir-Fry

Asian cooking technique using very high heat and constant stirring in wok or large pan. Food cooks quickly while retaining crispness. Requires all ingredients prepared before starting.

T

Temper

To gradually raise temperature of cold ingredient by adding small amounts of hot ingredient. Prevents curdling when adding eggs to hot liquid. Also refers to chocolate tempering for glossy finish.

Toss

To mix ingredients by lifting and turning them over repeatedly. Gentler than stirring. Common for salads and pasta to coat evenly with dressing or sauce.

Truss

To tie poultry with kitchen twine to maintain compact shape during roasting. Ensures even cooking and attractive presentation. Wings and legs are secured close to body.

W

Whip

To beat rapidly with whisk or mixer to incorporate air and increase volume. Creates light, fluffy texture. Common for cream, egg whites, and mousse.

Whisk

To beat ingredients with wire whisk tool using circular motion. Incorporates air and creates smooth mixture. More vigorous than stirring, less than whipping.

Z

Zest

The colored outer layer of citrus peel containing aromatic oils. Adds bright, intense flavor without bitterness. Avoid white pith underneath. Use zester or fine grater to remove.